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Charcoal Seared Trout Fillet with Sundried Tomato Brown Butter

Trout with Brown Butter Recipe

Chris Lilly
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When you’re ready to impress your friends at your next cookout, make them charcoal seared trout fillets with sun-dried tomato brown butter.
Preparation 15 minutes
Cook 5 minutes
Ready in 20 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodFry

Ingredients

  • 9 tablespoons unsalted butter divided
  • 6 ounce trout fillets
  • salt and pepper to taste
  • 1/4 cup sun-dried tomatoes thinly sliced
  • 2 tablespoons capers
  • 2 tablespoons fresh parsley chopped
  • 1/2 cup white wine
  • 1/2 lemon juiced

Equipment

  • alder or oak, maple, or hickory wood
  • cast iron skillet

Directions

  • Set up a charcoal fire for direct grilling. Put a cast iron skillet in the hot coals.
  • In a small saucepan, melt 3 tablespoons of the butter. Dredge the trout fillets through the melted butter and season each with salt and pepper.
  • Put the trout fillets, flesh side down, in the hot skillet and cook for 1 1/2 minutes. Flip the fillets and cook, skin side down, until the fish starts to flake with pressure, 1 1/2 minutes. Remove the pan from the coals and set it on a non-flammable surface. Transfer the trout to a plate.
  • Wait 3 minutes for the pan to cool slightly. Add the remaining 6 tablespoons of butter and cook until the butter starts to brown, about 30 seconds.
  • Add the sun-dried tomatoes, capers, and parsley to the pan and cook, stirring, for 30 seconds.
  • Pour in the white wine and lemon juice and stir, scraping up any bits from the bottom of the pan, for about 1 minute. Simmer until the sauce has reduced by half. Season with salt and pepper, if desired.
  • Drizzle the sauce over the trout fillets and serve.